These panko potato wedges are a crispy and flavorful twist on traditional potato fries, offering a satisfying crunch and a deliciously seasoned coating. Baked to perfection, these wedges are a healthier alternative to deep-fried potatoes while still delivering that irresistible crunch. Perfect as a side dish, snack, or appetizer, panko potato wedges are sure to be a hit at any gathering or family meal!
Ingredients:
- 4 large russet potatoes, washed and cut into wedges
- 1/2 cup all-purpose flour
- 2 large eggs, beaten
- 1 cup panko breadcrumbs
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon dried Italian herbs (such as oregano or basil)
- Salt and pepper, to taste
- 2 tablespoons olive oil
- Optional: grated Parmesan cheese for topping
- Optional: fresh parsley for garnish
Instructions:
1. Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
2. In a large bowl, toss the potato wedges with olive oil, garlic powder, paprika, salt, and pepper until evenly coated.
3. Set up a breading station with three shallow bowls: one with flour, one with beaten eggs, and one with panko breadcrumbs mixed with Italian herbs, salt, and pepper.
4. Dredge each potato wedge first in the flour, shaking off any excess, then dip it into the beaten eggs, and finally coat it with the panko mixture, pressing gently to ensure the breadcrumbs adhere well.
5. Place the coated potato wedges in a single layer on the prepared baking sheet.
6. Bake in the preheated oven for about 30-35 minutes, flipping halfway through, until the wedges are golden brown and crispy.
7. If using, sprinkle grated Parmesan cheese over the wedges during the last few minutes of baking for added flavor.
8. Remove from the oven and let cool slightly before garnishing with fresh parsley if desired.
9. Serve the panko potato wedges warm and enjoy this deliciously crispy side dish that complements any meal or stands alone as a tasty snack!
Aprile's Kitchen 